We’re always trying to come up with new uses for the goat’s milk that Farmer John so lovingly coaxes from the animals every morning and every night without fail. It was actually Farmer John who gave us the idea to make caramel out of the milk.

Most caramel sauces that you purchase in the grocery store or have on your ice cream sundae are high fructose corn syrup with additional ingredients and food coloring.

Cooking Channel is joining Food Network for our first annual cookie swap, 12 Days of Cookies. Each day, visit us here for a look at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep — from favorite chefs and Food People. Then visit FoodNetwork.com/12daysofcookies for great takes on holiday baking from Food Network chefs — cookies by the dozen to celebrate all season.

If you’re going to pack a sandwich to work, it might as well be this one. Chuck Hughes sandwiches not one, but two shades of sweetness into his Chocolate and Caramel Shortbreads. Oozing with chocolate ganache and caramel, he finishes off the festive shortbread cookie sandwiches with a sprinkle of powered sugar.

The result? Two-toned towers of holiday deliciousness. It’s no wonder he usually makes a second batch, just in case.

Cooking Channel is joining Food Network for our first annual cookie swap, 12 Days of Cookies. Each day, visit us here for a look at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep — from favorite chefs and Food People. Then visit FoodNetwork.com/12daysofcookies for great takes on holiday baking from Food Network chefs — cookies by the dozen to celebrate all season.

They’re almost too beautiful to eat … almost. But once you take the plunge, the delicious, crumbly cookie meets the sweet sweet caramel and you’re in cookie heaven.

We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

﻿Let’s face it, apples go a long way in making up for the fact that there are no more strawberries, no more zucchini or corn and no more tank tops and flip flops. During this week of Fall Fest 2010, we’re talking about apples, the generous fruits that see us through the transition of summer-to-fall. An apple, dusted with cinnamon and simply baked, tucked under a buttery crust or a thick layer of spiced crumb topping, or cooked down into a sweet applesauce is quite possibly the most comforting food of all. Forget meat loaf and mac and cheese, nothing conveys warmth and coziness like a an apple pie, like Tyler Florence’s Ultimate Caramel Apple Pie, above. Here’s a roundup of some of the most tempting apple desserts out there — some of yours, some of ours — that are sure to escort you into the colder months, and will make you forget about your flip flips for another year.